David, a dear friend of mine who lives in Tasmania can cook excellent Capsicum Soup and I hope someday I can replicate that. It’s a perfect winter soup – not spicy at all but it gives a soft warm glow, especially with a couple drops of Tabasco. I printed a recipe many years ago from the Internet and it’s in one of the piles of paper that I need to sort, so before I lose it, here’s the recipe (disclaimer: I am yet to try whether this is as good as David’s Capsicum Soup!). By the way, capsicum is also known as bell pepper or paprika.
1 large onion, peeled and chopped
2 cloves garlic, chopped
75ml extra virgin olive oil
1 kg sweet, ripe red capsicums, remove cores, seeds and membranes
1 litre (4 cups) chicken stock
salt and freshly ground black pepper
juice of 1/2 lemon
2 chopped bacon rashers
Soften the onion and garlic in olive oil over a low heat. Add the chopped capsicum and cook gently until softened (up to 20 minutes). Puree the caramelised capsicum, onion and garlic in a blender or liquidiser.
Add up to four cups of chicken stock, depending on what consistency you want your soup to be. Simmer for about ten minutes, season to taste and add the lemon juice.
To make a crispy bacon accompaniment to the soup, chop up a few rashers, put them into a pan, cook until crisp and then drain off remianing fat on kitchen paper. (Tip: you don’t need to use extra oil – as the fat comes out of the bacon it will slowly become crispy.)
Serve with a sprinkle of chives, a scatter of fried bacon and a dollop of sour cream.
PS: David, any suggestions or changes based on your fantastic soup? 🙂